Beer Run Cupcakes

Name: Beer Run Cupcakes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking soda; 177 milliliters crushed chocolate-covered pretzels; 118 milliliters cocoa powder; 710 milliliters confectioners sugar, sifted through a strainer; 2 larges eggs, broken into a small bowl; 118 milliliters full-fat sour cream; 1 pinch Pinch salt; 3 Tbsps dark stout, such as Guinness, poured and settled before you measure; 296 milliliters sugar; 296 milliliters unbleached all-purpose flour; 8 Tbsps (1 stick) unsalted butter, softened; 0 teaspoons pure vanilla extract

Beer Run Cupcakes might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 382 calories, 4g of protein, and 11g of fat. This recipe serves 12. This recipe is typical of American cuisine. Head to the store and pick up baking soda, confectioners' sugar, unbleached flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours. It is perfect for Father's Day.

Instructions

Place a baking rack in the center of the oven and preheat the oven to 350°F. Line two 6-cup jumbo-size muffin pans with liners and set aside.

Equipment you will use

Oven

In a small saucepan over low heat, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Remove from the heat, add the cocoa powder, and stir until smooth. Then stir in the stout. You’ll think that you have some stout left to drink, but hold your horses! You’re going need some for the frosting, too. Set aside to cool, about 10 minutes.

Ingredients you will need

Cocoa Powder

Frosting

Drink

Stout

In a medium-size mixing bowl, whisk together the eggs and the sour cream.

Ingredients you will need

Sour Cream

Egg

Equipment you will use

Mixing Bowl

Whisk

Add the cooled chocolate mixture, incorporating well.

Ingredients you will need

Chocolate

Add the flour, sugar, baking soda, and salt, and whisk until smooth, scraping down the bowl as needed.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Fill each prepared muffin cup with 1/3 cup batter, about 2/3 full.

Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 23 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Frying Pan

Transfer the cupcakes to the wire rack to cool completely before frosting, about 1 hour.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Wire Rack

Make the Buttercream: In a medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute.

Ingredients you will need

Butter

Cream

Equipment you will use

Hand Mixer

Mixing Bowl

Add the confectioners’ sugar, stout, vanilla, and salt into the bowl, and continue to beat until very smooth and creamy, 2 to 3 minutes, scraping down the bowl as needed.

Ingredients you will need

Vanilla

Stout

Sugar

Salt

Equipment you will use

Bowl

Cupcake Construction: Get out that ice cream scoop (2 to 2 1/4 inches in diameter) and top each cupcake with a scoop of frosting.

Ingredients you will need

Ice Cream

Frosting

Cupcakes

Equipment you will use

Ice Cream Scoop

Sprinkle each cupcake with a tablespoon of the crushed pretzels. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.

Ingredients you will need

Cupcakes

Pretzels